Cococciola Abruzzo Dop

The Cococciola variety, always cultivated in this region,
is not well documented from a historical point of view.
It has long been undervalued in Italy,
but in France, more than one hundred years ago,
it had already been categorised by scholars as native to Abruzzo.
Today, vinified using a single variety of grape,
it is showing its full potential.
A fresh and fruity white – in one word: authentic.

ViniﬁcationSkin maceration method and time: destemming, cryomaceration of crushed grapes at 5/8°C, soft pressing, static decanting of the must and temperature-controlled fermentation in stainless steel tanksTemperature of fermentation: 16/17°CMalolactic Fermentation: noAgeing: on the lees in concrete vats for three months